Pan-Seared Salmon Burgers

Tuesday, March 13, 2012


Burgers often get a bad name. No matter the origin - hipster burger joints in NYC passing themselves off as gourmet, family-run diners, or various nameless franchises - they are either enormous and perhaps overdone, or sloppily served in a squashed soggy bun smelling of grease and something sour. Sure, you feel full afterwards, but also weighed down (if not by food then perhaps with a tinge of regret).

Enter the salmon burger:


It is leaner, lighter, and healthier as it contains essential nutrients (omega-3 and vitamin D). In this recipe we use an egg white to bind it together as opposed to bread or starch. With lemon juice, scallion, and a hint of garlic, it is both delicious and deliciously simple to make.


In this recipe we used whole wheat potato rolls to go with the salmon patties which were topped with an avocado spread, jalapeño slices, campari tomatoes, and onion. (We use shallot slices, since they are more appropriately sized for sliders, and their gentle flavor complements the salmon.)

Salmon Burgers with Avocado Spread
(Makes 4 burger patties or 8 slider patties)

You will need:
1 lb skinless salmon fillet
1 scallion, finely chopped
1 large garlic clove, minced
1 tbsp chopped fresh dill
white of 1 egg
1/4 tsp salt
1/8 tsp freshly ground white pepper
a pinch of cayenne pepper
2 tsp lemon juice, divided
2 tbsp canola oil for frying
1 avocado

1. Rinse the salmon and pat dry with paper towels. Slice into large pieces and place in a food processor: pulse until salmon is coarsely ground for a chunky consistency. Place in a bowl, add scallion, garlic, dill, egg white, salt, white and cayenne pepper, and 1 tsp lemon juice. Mix well to combine.
2. Heat canola oil in a large pan on medium heat. Form the salmon mixture into four flattened patties about 1/4 inch thick (or 8 smaller patties if making sliders) and place in the pan. Cook until done and the patties are a pinkish gold, about 2-3 minutes per side.
3. Make the avocado spread: mash the avocado with a fork in a small bowl, add the remaining 1 tsp lemon juice and mix well. To make the burgers, serve salmon patties on a whole wheat roll, topped with the avocado spread and your choice of toppings (such as baby arugula and thinly sliced tomato, jalapeño and onion).


  1. Wow. These burgers look amazing. I recently discovered that I am in love with avocado, and I am always looking for new fish recipes to try. I will be making this soon. Thanks for sharing!

  2. Beautiful! These sound right up my ally. I *love* seafood, and am so happy to see a recipe like this that doesn't cover it up with breading or pack it full of starch.

  3. I love salmon, it seems delicious!

  4. Yum!

    And thank you so much for your sweet words :*


  5. I made these tonight and they were amazing! I love that they aren't loaded down with Mayo and bread crumbs. They are so light and yummy! Thanks for the recipe!

  6. So yummy!
    Followed. And maybe you will stop by me someday.

  7. @ Emily: I'm really glad you liked them, so nice to know someone else is enjoying the recipe!!

  8. ohmygosh, that looks good!!!! my sister is a pescetarian, and i just know that she is going to love this! :)

    <3, Mimi
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  9. I just wanted to tell you that we made this recipe for the first time over the summer and we eat them basically every week. We absolutely love these. Thank you!!!

  10. Laura, thanks so much! I'm happy you are enjoying them!



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